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–+ servings

Biscoff Butter Cookie

Created by: Sarah Mock
A close-up of cookies topped with chocolate chips, cookie crumbs, and a rectangular biscoff butter cookie partially inserted into each cookie.
prep time10 minutes
cook time13 minutes
total time23 minutes
Makes 28

Ingredients

  • ½ cup salted butter (melted)
  • ½ cup cookie butter (melted)
  • 1 ½ cups Brown Sugar
  • 1 Teaspoon Vanilla Extract
  • 2 Eggs
  • 2 ¾ cups Flour, All Purpose
  • 2 Teaspoons corn starch
  • ½ Teaspoon Baking Powder
  • ½ Teaspoon Salt
  • 1 cup chocolate chips mini
  • cookies
  • cookie crumbs for rolling

Instructions
 

  • Preheat the oven to 350°F (175°C) and prepare baking sheets with parchment paper.
    Close-up of a black oven control panel showing a temperature dial set around 200 degrees Celsius, digital display, and various function buttons.
  • Melt the butter and the cookie butter.
    ½ cup salted butter, ½ cup cookie butter
    A metal mixing bowl with a paddle attachment contains a creamed brown sugar and biscoff butter cookie mixture on a rustic wooden surface.
  • Add them to the bowl and, using a paddle, beat together the melted butter and cookie butter along with the brown sugar and vanilla.
    1 ½ cups Brown Sugar, 1 Teaspoon Vanilla Extract
    A mixing bowl with biscoff butter cookie batter and a metal beater attachment sits on a rustic wooden surface.
  • Add eggs, one at a time, incorporating each egg fully.
    2 Eggs
  • Beat the eggs into the sugar for 1-2 minutes until light and fluffy.
  • Sift the flour, cornstarch, baking powder and salt and incorporate into the batter.
    2 ¾ cups Flour, All Purpose, 2 Teaspoons corn starch, ½ Teaspoon Baking Powder, ½ Teaspoon Salt
    A hand holds a yellow spatula with thick, biscoff butter cookie batter above a metal mixing bowl containing more batter on a wooden surface.
  • On the last few turns of the paddle, add the mini chocolate chips.
    1 cup chocolate chips mini
    A metal mixing bowl filled with biscoff butter cookie dough sits on a rustic wooden table.
  • Scoop the cookie dough into balls and roll in crushed cookie crumbs.
    cookie crumbs for rolling
    A scoop of ice cream sits in a white bowl filled with crumbled Biscoff butter cookie on a rustic wooden surface.
  • Flatten the cookies on a prepared baking sheet.
    Six round biscoff butter cookies are spaced out on a parchment-lined baking sheet, resting on a rustic wooden surface.
  • Bake for 13 minutes until the edges are cooked.
    Eight chocolate chip and biscoff butter cookies are arranged on parchment paper atop a baking tray, with some crumbs scattered around, on a rustic wooden surface.
  • When the cookies are removed from the oven, add extra mini chocolate chips and place a cookie piece in the center of the cookie.
    cookies
    A baking tray on a wooden surface holds eight biscoff butter cookies topped with biscuits and chocolate chips on parchment paper.

Notes

Substitutions
  • Unsalted butter: Use this if that's what you have; just add an extra pinch of salt.
  • No Biscoff? Substitute another cookie butter or even peanut butter for a nutty twist.
  • Gluten-free option: Use a 1:1 gluten-free baking flour blend.
  • No mini chips? Roughly chop a Biscoff cookie for mix-in instead-you'll get bites of crunch.
Make Ahead Tips
My holiday cookie butter cookies are fantastic, make-ahead treats. You can prep the dough when you have time and bake off fresh cookies whenever the craving hits.
  • Chill the dough: Scoop and roll the cookie dough in cookie crumbs, then chill on a baking sheet for up to 48 hours before baking. This can deepen flavor and help control spread.
  • Freeze the dough balls: Freeze rolled cookie dough balls on a tray until solid, then transfer to a freezer bag for up to 2 months. Bake from frozen, adding 1-2 minutes to the bake time.
  • Bake ahead for events: Baked Biscoff butter cookies freeze well; let them cool completely, then freeze in a single layer before transferring to a container.

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